Thursday, October 28, 2010

Curry and Spice Chicken



I might be the only one that this happens to, but I have a feeling I’m not alone on this one…have you ever made a new dish and halfway through you think, “I think I’ve made some variation of this before?” This dish looked, smelled, and tasted an awful lot like the Braised Chicken recipe I posted back in May. So why I am sharing this recipe if it’s the same thing? Because I think it’s a better variation on the recipe! I love cooking with curry. It not only adds a depth of flavor to the dish, but the aroma fills up your kitchen as you are cooking. I thought the addition of golden raisins worked really well, in fact, I think I might add more than the recipe called for next time. I was a little mad at myself because I purchased the slivered almonds to sprinkle on top of the dish, but I forgot about them. The crunchy bite of the almonds would have added another texture component that would have made it even better. Just looking at the picture as I write makes me want to make this recipe again!

Curry and Spice Chicken

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1 1/2 cups uncooked white or brown rice

6 boneless, skinless chicken breast (I used chicken thighs)

3/4 teaspoon salt, divided

1/2 teaspoon pepper

2 medium-size sweet onions, chopped

2 medium-size green bell peppers, chopped

4 teaspoons vegetable oil, divided

2 garlic cloves, minced

2 (14.5 oz) cans petite diced tomatoes

1 tablespoon curry powder

1/8 teaspoon ground cloves

1 cinnamon stick

1/4 cup golden raisins

3 tablespoons cilantro

1/4 cup slivered almonds, toasted

Prepare rice according to package directions. Keep rice warm.

Sprinkle chicken evenly with 1/2 teaspoon salt and pepper; set aside.

Sauté chopped onions and bell peppers in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, sauté 1 minute.

Transfer onion mixture to a medium bowl; stir in remaining 1/4 teaspoon salt, tomatoes, curry powder, cloves, cinnamon stick, and golden raisins. Wipe skillet clean.

Cook chicken in remaining 2 teaspoons hot oil in skillet over medium-high heat 6 minutes on each side or until browned. Pour tomato mixture evenly over chicken. Cover, reduce heat to medium low, and simmer 15 minutes. Uncover and simmer 10 minutes or until mixture is thickened and chicken is tender. Remove and discard cinnamon stick. Stir in cilantro, and top with almonds. Serve over rice.


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